BBQ Beer Ribs with IPA Soaked Watermelon for Father’s Day! AS SEEN ON CW

June 10, 2016

What are you cooking up this Father’s Day? You may have brunch plans, but we’ll let you in on a little secret. What your father really wants are some mouth-watering-beer-infused baby back ribs! Sounds delicious, right? We’ve got your covered this Father’s Day and are bringing home the bacon with this BBQ Pork Ribs recipe. And if that’s not enough, try making some beer soaked watermelon as a refreshing side dish, it’s got a little kick! We unleashed our favorite ribs recipe this morning on San Diego CW 6 and showed the anchors just how we infuse the ribs with delicious beer flavors without having any alcohol. Its a perfect main dish for the whole family.

We teamed up with New Belgium Brewing to highlight some of their awesome beers. We used their year around Blue Paddle Pilsener Lager to steam the ribs in, and soaked our watermelon in their summer release Heavy Melon Watermelon Lime Ale, which we simply can’t get enough of!

We purchased all of our ingredients for this recipe from our local Baron’s Market. The quality ingredients from here totally shined, and the meat on their Pork Ribs is insane! We’ll be returning for all of our Summer BBQ needs. Thank you, Barons!

Spread ribs on baking sheet and season with pepper. Combine BBQ sauce and hot pepper sauce, if using, in a small bowl. Brush ribs with half of the sauce. Cover, marinate in refrigerator 30 minutes to 1 hour.

Prepare grill for indirect cooking. Place foil drip pan in center of grill and fill pan half full with beer. Replace grid.

Place ribs on grid. Meaty side up, directly above drip pan. Grill ribs over low heat, covered, about 1 hour or until meat is tender. Brush remaining sauce over ribs several times during cooking and add more beer to pan if necessary.

Notes

Some grills won't allow for a drip pan to be placed underneath the grid. In this case, pour beer into small foil pan and set on top of grill next to meat.

Pour in the beer, enough to fully submerge all of the watermelon pieces

Cover and refrigerate for at least 30 minutes, or longer if waiting for the ribs to cook, then drain beer out

Skewer each cube of watermelon, or a few together, with a toothpick or longer skewer, placing on a large serving platter

Sprinkle with Cotija and mint and serve chilled!

By Karla Makholm and Kristina Martinez

Beer Alien Craft Beer News https://beeralien.com/

You can learn more about San Diego News Channel 6 on their website: http://www.sandiego6.com/ or by following them on their social media: Twitter & Instagram. Special thank you to Lindsay Hood from San Diego News Channel 6 for helping us get this organized.

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About The Author

Media Advisor

Karla is a food lover, self-taught baker, and beer aficionado from Boston, MA now living in San Diego, CA. When not on the hunt for a new craft beer experience, Karla can be found in the kitchen cooking up delicious meals and baking sinful sweets or at a local coffee shop for her daily coffee buzz.
She started home brewing in Seattle while in college in 2014 and fell in love with the craft beer scene in the Pacific Northwest and during her time studying abroad in Prague, CZ. Hoping to one day own her own specialty food shop and bakery, Karla is a huge fan of experimentation when it comes to food, drinks and sweets. Karla is also an avid backpacker, hiker, and certified yoga instructor. It is only natural that as an alien, she tries to get outdoors every opportunity she can get!